What is cube steak you ask? I couldn’t really answer you without doing some research. I mean, I know it’s beef that looks like it has been sort of perforated, but I wouldn’t call that a real definition. According to Wikipedia:

Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”).

With all that use of the word tenderizer, you’d think this would be a very tender cut of meat. Actually, not so much, at least not until you cook it right. If you want to get tender, melt-in-your-mouth meat, you need to slow cook your cube steaks. If you are OK using a knife and fork and your molars, then you can use cube steaks for country-fried steak or other quick preparations.

No matter how you cook it, you’ll love this inexpensive and versatile cut of beef. Click “Launch Gallery” to see six easy cube steak recipes that I know you’ll want to try!